After a lot of careful contemplating, it was decided to not follow by the letter the methods that are now used for organic cultivation, though I still strongly believe in using as little ‘artificial’ methods as possible.
My philosophy, if we want to use a formula, is based more on productive methods which could be defined as ‘bio-sinergy’.
Getting away from schematic definitions, I’ll briefly summarize what I do.
Firstly, I work intensely on the vine’s life cycle throughout the various stages of ‘green’ pruning, discarding the unnecessary parts of the plant ruthlessly (cutting away excess leaves and gems etc..), which is a very lengthy process.
In this way I can reduce the amount and type of chemical treatments needed. ‘Weaker’ products are favoured because they leave a minimum trace inevitably found in future musts or the wine itself, even if far below the limits prescribed by the law.
I use a small amount of ‘systematic’ products; those that are directly sucked up into the plant’s lymphatic circulation.
I’m all for treating the vines often, using only ‘covering’ products based on powdered copper and sulphur, which don’t penetrate the plant and contrast any form of infection from the outside.
To be honest, I must confess that I’m lucky in that my vineyards are fairly small and I can therefore make decisions which, for a large scale production, would not be considered economical.
The other lucky factor is that the vineyards are quite isolated, so they remain untouched by traces of treatments used on neighbouring vineyards.
The Wine Cellar
Vinification is the logical consequence that follows the work carried out in the vineyards.
During fermentation, only wild yeasts are used, without having to resort to the use of selected yeasts.
The fermentation vats remain sealed during the winter, and placed outside so that the frost stabilizes the wine’s tartaric levels, therefore avoiding the presence of tartrates in the bottles.
I also try to use the minimum amount of sulphur dioxide (why should those who drink my wine risk a nasty headache?).
Finally, I must underline that my wines do not undergo any form of clarification or filtration in order to keep the wine as pure as possible and to enjoy it’s polyphenolic characteristics which are now recognised for their beneficial antioxidant qualities.
In accordance with the ‘terroir’ and the area’s tradition, the wines we produce are:
Barbaresco D.O.C.G.
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Subarea RONCAGLIETTE
Vine specie/cultivar: 100% nebbiolo in the subvarieties of Michet and Lampia
Soil: clayey
Height: 279 meters above sea level
Vineyard implant: 1979
Exposure: south, south-west
Harvest: month of september and october
Yield per hectare: 60 quintals
Tech notes:
The pressing of the wine grapes is made with a destemer with no rollers in order not to break the skins too much.
Fermentation happens at controlled temperature following needs, from 24 to 26°C with long macerature of 24 to 28 days on the skins, with frequent pump-ups and without the use of selected yeasts nor adjuvants.
Once the alcoholic fermentation is over, the svinatura is done and then poured in INOX steel tanks, where the malolattic fermentation happens, this one like the previous fermentation is on natural bacterial flora withouth adding any selected flora. At the end of the malolattic follows the decant to separate sediments from the clean part of the wine which then goes into big barrels of 1000-1500 Lt where it rests for 18-20 months.
Bottle in process is done by free fall without the use of pumps and without any previous clarifying or filtering operation.
The red orangey unloaded color typical of old clones of nebbiolo, at the nose intense and ethereal with notes of wood well integrated with the smell of the grape, on the palate it presents immediately complex, with the initial fruity flavour the tannis are also readily perceptible making it long and persistent, the high alcohol grading, due to low yields, 60 quintals per hectare circa, help making it soft and elegant starting from the fourth fifth year of life, but also make it a good wine to be aged for long to fully enjoy the parfumes derived from time.
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Langhe D.O.C Rosso Giulietta
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Cultivar: 100% pelaverga piccolo
Soil: clayey
Height: 260 meters above sea level
Vineyard implant: 1980
Exposure: south, south-west
Harvesting: second half of september
Yield per hectare: 70 quintals
Tech notes:
Wine of which I am particularly proud! Obtained, even if outside the Comune di Verduno where it finds it's natural DOC, comes from the rare and unique grapes of Pelaverga piccolo of which my grandfather Riccardo had fallen in love deciding to inplant 4 rows.
The winemaking goes through many pumpups in the inox tank, for the best control of temperature which is of major relevance according to my experience in producing this wine, entrusted in indigenous yeasts but only in the best years, with a maceration of 10 days.
The malolattic is carried out still in inox steel, just like all the winter and spring time before being bottled in the month of August.
The color is red cerasuolo similar to Grignolino but it's the strong scent of spices, black pepper mainly, present also on the palate, that make this wine unforgettable.
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Dolcetto d’Alba D.O.C
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Cultivar:100% dolcetto
Soil: clayey
Height: 279 meters above sea level
Vineyard implant: 1980
Exposure: south, south-west
Harvesting: first decade of september
Yield per hectare: 70 quintals
Tech notes:
Hese grapes follow a 7-8 day alcoholic fermentation at controlled temperature with frequent daily pumpups and no use of selected yeasts. Wine is then decanted in inox steel taks where the malolattic fermentation happens. It's bottled by free fall, with no filtering or clarifying, after 8 months.
Sensorial analysis:
Intense red color, made more vivid and pleasent by some precious violet reflections. Great and rich scent of wine and fruit, with marked inklings of marasca cherry, fruits of the forest and almond.
The aftertaste if fruity, an optimum wine to have everyday and combined with any meal.
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Grignolino Piemonte
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Cultivar:100% grignolino
Soil: clayey
Height: 260 meters above sea level
Vineyard implant: 1980
Exposure: south, south-west
Harvesting: second half of september
Yield per hectare: 80 quintals
Tech notes:
These grapes go through about 9 days of alcoholic fermentation at controlled temperature with frequent daily pumpups and no use of selected yeasts. Wine is then decanted in inox steel containers where the malolattic fermentation happens. It's bottled by free fall, with no filtering or clarifying, after 10 months.
Sensorial analysis:
An optimal wine to have young, of red-ruby going to orangey color and marked cherry perfume and fruity notes, after a few hours from the bottle opening floreal and spicy scents strongly emerge.
The flavour is dry and slightly tannic with a pleasent rather bitter aftertaste; with a little aging it gets smoother.
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